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Classic Genoise

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Ingredients

  • ray
  • 1 1 1 tablespoon cake flour
  • 2 2 2 tablespoons butter $
  • 1 1 3 3/4 unsifted cake flour (about 3 3/4 ounces)
  • 1/8 1/8 1/8 teaspoon salt
  • 1/2 1/2 1/2 cup sugar
  • 1 1 1 teaspoon vanilla extract
  • 4 4 4 large eggs $
  • Preparation
  • to 375°. to 375°.
  • 15 10-inch 9-inch 1 10-inch jelly-roll pan or a 9-inch springform pan with cooking spray; line with wax paper. Coat paper with cooking spray; dust with 1 tablespoon flour. Set aside.
  • 4 butter in a small saucepan over medium heat until lightly browned (about 4 minutes). Pour into a small bowl; cool and set aside.
  • 1 1 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and salt in a sifter. Sift the flour and salt once; set aside.
  • Cooking Light
  • 1999 1999

Details

Preparation

Step 1

see above

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